50+ Easy Saturday Dairy-Free Cake Recipes to Warm Your Soul

Saturdays are the perfect time to unwind, relax, and indulge in a delightful homemade dessert.

Whether you’re hosting a gathering or simply treating yourself, nothing beats the comfort of a fresh, homemade cake.

If you’re following a dairy-free diet, it doesn’t mean you have to miss out on delicious cakes!

From rich chocolate cakes to light fruit-filled delights, there are endless possibilities when it comes to creating scrumptious dairy-free desserts.

In this blog, we’ve curated a collection of over 50+ Saturday dairy-free cake recipes that will elevate your weekend baking experience.

These cakes are not only free of dairy, but they’re also made with wholesome ingredients that cater to various dietary needs, ensuring everyone can enjoy a slice of goodness.

Get ready to explore a world of moist, fluffy, and flavorful cakes that are perfect for any Saturday treat.

Let’s dive into these amazing recipes that will satisfy both your sweet tooth and your dietary preferences!

50+ Easy Saturday Dairy-Free Cake Recipes to Warm Your Soul

Baking dairy-free cakes is an incredibly rewarding experience, and with so many options available, you’ll never run out of ideas for your Saturday treats.

Whether you’re craving something fruity, chocolatey, or spiced, these 50+ dairy-free cake recipes offer something for everyone.

Each recipe is crafted with care to ensure that you enjoy every bite, all while staying true to your dietary needs.

So, grab your apron, preheat the oven, and get ready to bake a batch of these delicious cakes that will make your Saturday even sweeter!

Banana Bread Cake

This banana bread cake is a moist, delicious, and healthy option for a Saturday treat. Made without any dairy, it’s perfect for those who are lactose intolerant or following a dairy-free lifestyle. The bananas add natural sweetness and moisture, making it a perfect snack or dessert.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups flour (whole wheat or all-purpose)
• 1/2 cup coconut sugar (or your preferred sweetener)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 large eggs
• 1/4 cup dairy-free milk (almond, coconut, oat, etc.)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas with a fork until smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Add the wet ingredients to the mashed bananas: eggs, melted coconut oil, dairy-free milk, and vanilla extract. Mix well.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This banana bread cake is perfect for a weekend treat. It’s soft, fragrant, and full of wholesome ingredients. The natural sweetness from the bananas means you don’t need much added sugar. It’s a versatile cake that can be enjoyed as breakfast, a snack, or even a light dessert. Plus, it’s completely dairy-free, making it suitable for almost any dietary preference.

Lemon Poppy Seed Cake

This light and refreshing lemon poppy seed cake is bursting with citrus flavor. It’s made with dairy-free alternatives, offering a zesty and moist treat. The poppy seeds provide a delightful crunch, making this cake perfect for a weekend brunch or afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar (or other sweeteners)
• 1 tbsp poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup dairy-free milk (almond, oat, or coconut milk)
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, combine the flour, poppy seeds, baking soda, and salt.
3. In a large bowl, whisk together the coconut sugar, coconut oil, dairy-free milk, lemon juice, lemon zest, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This dairy-free lemon poppy seed cake is perfect for adding a burst of freshness to your weekend. The combination of tangy lemon and crunchy poppy seeds gives it a unique texture and flavor. It’s a simple cake with minimal ingredients, yet it delivers big on taste. It’s an ideal dessert for those who want something light and bright without any dairy.

Vegan Chocolate Cake

This vegan chocolate cake is rich, indulgent, and absolutely dairy-free! The cake is velvety smooth with a deep chocolate flavor, making it a perfect dessert for any occasion. It’s simple to make and requires no special ingredients, making it a go-to recipe for any Saturday craving.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup coconut sugar
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup water
• 1/2 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. In a separate bowl, combine the water, vegetable oil, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter evenly into the prepared cake pans. Optionally, fold in the chocolate chips.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

This vegan chocolate cake is incredibly moist and flavorful, proving that you don’t need dairy to create a delicious dessert. The rich cocoa flavor makes it perfect for chocolate lovers, and the option to add chocolate chips gives it an extra indulgent touch. Whether enjoyed plain or frosted with a dairy-free icing, this cake is sure to impress.

Carrot Cake with Dairy-Free Cream Cheese Frosting

This dairy-free carrot cake is wonderfully spiced, tender, and full of grated carrots, offering a healthy twist to your Saturday cake options. Topped with a rich and creamy dairy-free cream cheese frosting, this cake is perfect for special occasions or when you want something a little extra.

Ingredients for Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup coconut sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups grated carrots
• 1/2 cup raisins or walnuts (optional)

Ingredients for Frosting:

• 8 oz dairy-free cream cheese
• 1/4 cup dairy-free butter
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix together the coconut sugar, vegetable oil, and eggs until smooth.
4. Add the grated carrots and stir until well incorporated.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Optionally, fold in raisins or walnuts.
7. Pour the batter evenly into the prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. Let the cakes cool completely on wire racks.

For the frosting:

1. Beat the dairy-free cream cheese and butter until smooth.
2. Gradually add powdered sugar and vanilla extract, mixing until creamy.
3. Frost the cooled cakes with the frosting.

This dairy-free carrot cake is a perfect balance of sweet, spiced, and moist, topped with a tangy and creamy frosting. It’s a comforting and indulgent dessert that can be served for special gatherings or simply as a weekend treat. The addition of raisins or walnuts adds a satisfying texture, while the frosting elevates the cake to a whole new level of decadence.

Coconut Macaroons

These coconut macaroons are chewy, slightly crispy on the outside, and completely dairy-free. They’re a simple treat with only a few ingredients, making them ideal for those who want a quick and satisfying dessert. Coconut lovers will especially enjoy the tropical flavor of these macaroons.

Ingredients:

• 3 cups unsweetened shredded coconut
• 1/2 cup coconut sugar
• 2 large egg whites
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, coconut sugar, vanilla extract, and salt.
3. Beat the egg whites in a separate bowl until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until just combined.
5. Scoop tablespoon-sized mounds of the mixture onto the baking sheet, spacing them evenly apart.
6. Bake for 18-20 minutes, or until the tops are golden brown.
7. Let the macaroons cool completely on the baking sheet before transferring them to a wire rack.

These coconut macaroons are a wonderful dairy-free treat with a satisfying texture and rich coconut flavor. They’re quick to make and perfect for a Saturday snack or dessert. Whether served as-is or dipped in dairy-free chocolate, they offer a sweet bite without the dairy, making them suitable for various dietary needs.

Apple Cinnamon Cake

This dairy-free apple cinnamon cake is a warm, comforting dessert that’s perfect for a cozy Saturday afternoon. The sweetness of the apples combines with the spiced cinnamon to create a delightful treat. Moist, tender, and full of flavor, this cake is sure to become a family favorite.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar (or other sweetener)
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1 cup dairy-free milk (almond, oat, or coconut milk)
• 2 cups peeled and chopped apples (preferably tart apples like Granny Smith)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
3. In a separate large bowl, combine the coconut sugar, coconut oil, eggs, dairy-free milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the chopped apples.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This apple cinnamon cake is the epitome of fall flavors, with the warm notes of cinnamon and the natural sweetness of apples coming together beautifully. It’s perfect for dessert or as a light snack with a cup of tea. The cake is moist and tender, making it an ideal treat for anyone following a dairy-free diet. It’s easy to prepare and sure to bring comfort to your Saturday.

Strawberry Shortcake (Dairy-Free)

This dairy-free strawberry shortcake is a delicious twist on the classic dessert. With a light, fluffy cake base and fresh, juicy strawberries, it’s an ideal treat for any Saturday gathering. Topped with a rich coconut whipped cream, this shortcake is both refreshing and satisfying.

Ingredients for Cake:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut oil, solidified
• 3/4 cup dairy-free milk (almond, coconut, or oat)
• 1 tsp vanilla extract

Ingredients for Topping:

• 2 cups fresh strawberries, sliced
• 2 tbsp coconut sugar (or to taste)
• 1 can coconut milk (for whipped cream)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, combine the flour, coconut sugar, baking powder, and salt.
3. Add the solidified coconut oil and cut it into the dry ingredients until it resembles coarse crumbs.
4. Pour in the dairy-free milk and vanilla extract, mixing until a dough forms.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. While the cake bakes, prepare the topping: toss the sliced strawberries with coconut sugar and set aside.
8. For the whipped cream: refrigerate the can of coconut milk overnight, then scoop the solidified cream from the top. Beat the cream until fluffy and soft peaks form.
9. Once the cake has cooled, slice it in half horizontally. Layer with strawberries and whipped cream, then top with more strawberries and cream.

This dairy-free strawberry shortcake is a fresh and light dessert that’s perfect for warmer weekends. The cake itself is soft and buttery, even without the dairy, and the whipped coconut cream adds a luxurious touch. The strawberries provide a burst of sweetness and freshness that pairs beautifully with the rich, creamy topping. It’s a wonderful dessert for those with dietary restrictions or anyone looking for a lighter treat.

Pumpkin Spice Cake

This dairy-free pumpkin spice cake is a flavorful, spiced cake that’s perfect for fall or any time of the year. Made with wholesome ingredients like pumpkin puree and warm spices, it’s a moist, tender cake that’s naturally sweetened and topped with a simple glaze for extra flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1/2 cup dairy-free milk (almond, coconut, or oat)
• 1 tsp vanilla extract

Ingredients for Glaze:

• 1/2 cup powdered sugar
• 1 tbsp dairy-free milk
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, eggs, dairy-free milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, make the glaze by whisking together the powdered sugar, dairy-free milk, and vanilla extract.
8. Once the cake has cooled, drizzle the glaze over the top.

This pumpkin spice cake is the perfect blend of comforting spices and natural sweetness, offering a delicious and moist cake that’s completely dairy-free. The simple glaze adds just the right amount of sweetness without overpowering the warm flavors of the cake. It’s a fantastic dessert for fall or any day when you crave a taste of something comforting and seasonal.

Chia Seed Lemon Cake

This chia seed lemon cake is a unique, healthy twist on a classic citrus dessert. The chia seeds not only provide a crunchy texture but also add a nutritional boost. This dairy-free cake is light, zesty, and perfect for those who enjoy a fresh, tangy flavor in their treats.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup chia seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/2 cup dairy-free yogurt (almond or coconut)
• 1/4 cup coconut oil, melted
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 2 large eggs
• 1/2 cup dairy-free milk (almond or coconut)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, chia seeds, baking powder, baking soda, and salt.
3. In a separate bowl, combine the coconut sugar, dairy-free yogurt, melted coconut oil, lemon juice, lemon zest, eggs, and dairy-free milk.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This chia seed lemon cake is a refreshing and wholesome dessert that’s perfect for anyone craving a citrusy treat. The chia seeds provide an interesting texture and nutritional benefits, while the lemon flavor is bright and uplifting. It’s a light yet satisfying cake that’s perfect for anyone looking to enjoy a dairy-free and healthier dessert option.

Almond Flour Chocolate Chip Cake

This almond flour chocolate chip cake is a rich, decadent dessert that’s naturally gluten-free and dairy-free. The almond flour gives it a moist and tender crumb, while the chocolate chips add little bursts of sweetness in every bite. It’s a satisfying cake that’s easy to make and perfect for any chocolate lover.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1/2 cup dairy-free chocolate chips
• 1 tsp vanilla extract
• 1/4 cup dairy-free milk (almond, coconut, or oat)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, eggs, dairy-free milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the dairy-free chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let the cake cool completely before removing from the pan.

This almond flour chocolate chip cake is an indulgent treat that’s naturally dairy-free and gluten-free, making it suitable for various dietary preferences. The almond flour provides a moist, rich texture, while the chocolate chips melt perfectly within the cake. It’s a great option for anyone looking for a healthier yet decadent cake to enjoy over the weekend.

Orange Almond Cake

This dairy-free orange almond cake is a moist and zesty dessert that combines the refreshing taste of oranges with the nutty flavor of almonds. Naturally gluten-free, it’s made with almond flour and is perfect for a light and flavorful Saturday indulgence. The orange glaze on top adds a delightful sweetness.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup freshly squeezed orange juice
• Zest of 1 orange
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Ingredients for Orange Glaze:

• 1 cup powdered sugar
• 2 tbsp freshly squeezed orange juice
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
3. In another bowl, whisk the eggs, orange juice, orange zest, coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the glaze by whisking together the powdered sugar, orange juice, and vanilla extract.
8. Drizzle the glaze over the cooled cake before serving.

This orange almond cake is a light and fragrant dessert that brings together the brightness of citrus and the richness of almonds. The glaze enhances the orange flavor, creating a perfectly balanced and moist cake. It’s dairy-free, gluten-free, and ideal for a sunny Saturday afternoon treat.

Coconut Lime Cake

This tropical-inspired coconut lime cake is a refreshing dessert that’s completely dairy-free. With the sweetness of coconut and the tanginess of lime, this cake is light, fluffy, and perfect for a weekend getaway in your kitchen. The coconut glaze adds a luscious finishing touch.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/2 cup coconut oil, melted
• 1/2 cup dairy-free coconut milk
• Zest of 2 limes
• 1/4 cup lime juice
• 2 large eggs
• 1 tsp vanilla extract

Ingredients for Coconut Glaze:

• 1 cup powdered sugar
• 2 tbsp coconut milk
• 1/2 tsp lime juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the coconut sugar, melted coconut oil, coconut milk, lime zest, lime juice, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake cools, whisk together the powdered sugar, coconut milk, and lime juice to make the glaze.
7. Drizzle the glaze over the cooled cake before serving.

This coconut lime cake is the perfect dessert for those who love tropical flavors. It’s light, moist, and packed with the freshness of lime and the creaminess of coconut. Completely dairy-free, it’s a crowd-pleaser that’s simple to make and ideal for a laid-back Saturday treat.

Pear and Ginger Upside-Down Cake

This dairy-free pear and ginger upside-down cake is a stunning dessert with a caramelized pear topping and a soft, spiced cake. The combination of juicy pears and warm ginger makes it perfect for cozy Saturdays when you want something special yet easy to make.

Ingredients for Topping:

• 2 ripe pears, peeled and sliced
• 1/4 cup coconut sugar
• 2 tbsp coconut oil

Ingredients for Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup dairy-free milk
• 1/3 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. For the topping: melt the coconut oil and coconut sugar in a small saucepan, stirring until combined. Pour the mixture into the bottom of the cake pan and arrange the pear slices on top.
3. In a large bowl, whisk together the flour, coconut sugar, baking soda, baking powder, cinnamon, ground ginger, and salt.
4. In another bowl, combine the dairy-free milk, melted coconut oil, eggs, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
6. Pour the batter over the pear topping, spreading it evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.

This pear and ginger upside-down cake is a visually stunning and flavorful dessert that’s sure to impress. The caramelized pears pair beautifully with the spiced cake, creating a warm and comforting treat. Dairy-free and easy to make, it’s an elegant choice for a weekend dessert.

Matcha Vanilla Cake

This matcha vanilla cake is a dairy-free dessert with a unique twist. The subtle bitterness of matcha complements the sweetness of vanilla, creating a perfectly balanced and beautiful two-layer cake. It’s light, fluffy, and ideal for tea lovers.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup coconut sugar
• 1/2 cup coconut oil, melted
• 3/4 cup dairy-free milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp matcha powder

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and coconut sugar.
3. In a separate bowl, combine the melted coconut oil, dairy-free milk, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Divide the batter in half. Add matcha powder to one half and mix until fully incorporated.
6. Pour the vanilla batter into one pan and the matcha batter into the other.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let the cakes cool completely before stacking and frosting, if desired.

This matcha vanilla cake is a unique and delicious dessert that offers a beautiful visual contrast between the two flavors. It’s perfect for tea time or as a sophisticated Saturday treat. The cake is moist, fluffy, and completely dairy-free, making it suitable for a variety of diets.

Blueberry Lemon Loaf Cake

This blueberry lemon loaf cake is a bright, tangy dessert that’s packed with fresh blueberries and zesty lemon. It’s dairy-free, moist, and bursting with fruity flavors, making it perfect for a weekend brunch or an afternoon snack.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/2 cup coconut oil, melted
• 1/2 cup dairy-free milk
• 1/4 cup lemon juice
• Zest of 1 lemon
• 2 large eggs
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mix the coconut sugar, melted coconut oil, dairy-free milk, lemon juice, lemon zest, and eggs until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
7. Let the loaf cool completely before slicing.

This blueberry lemon loaf cake is a delightful and refreshing treat that’s perfect for weekends. The sweetness of the blueberries pairs wonderfully with the tartness of the lemon, creating a balanced and flavorful dessert. Dairy-free and easy to prepare, it’s a versatile cake that can be enjoyed any time of the day.

Note: More recipes are coming soon!